Addictive, Mouth-Numbing Xinjiang Chilli Lamb Skewers

I miss Shanghai. It’s a big, brash, frontier city where buildings go up seemingly overnight, hundreds of new restaurants open every week and you can buy virtually anything at 9pm at night. Want a foot massage in your apartment? Someone can be there in 10 minutes. Need a haircut? You’ll also enjoy a vigorous arm and  shoulder massage and a complimentary ear cleaning. OK, that last service takes a bit of getting used to…

My husband and I lived in Shanghai for three years. We moved there on his job, with a Danish engineering company, but I found an amazing job there, too, helping Australians do business with China.

Why You’ll Love This Recipe

• Combines smoky, crispy lamb with bold spices.
• Inspired by traditional Xinjiang street food.
• Versatile for outdoor grilling or indoor stovetop use.
• Can be adjusted for heat and spice preferences.

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Shanghai is a work-hard, play-hard kind of city for foreign expatriates. The opportunities were everywhere and the possibilities endless, so everyone worked long hours, often under intense pressure. Many people travelled constantly around the Asia Pacific region, as Mr Hungry Australian did; at its most ridiculous, he was traveling 80% of the time, making only ‘guest appearances’ in Shanghai.

When he was traveling, I would rarely bother cooking. If I didn’t have an evening function on, I’d eat out or buy takeaway on my way home from work. One of my favourite takeaway suppers was six lamb skewers, a hot salad and a serve of rice from our favourite Xinjiang restaurant.

Xinjiang lamb skewers are marinated with cumin and liberally sprinkled with chilli, garlic and Szechuan peppercorns. They’re incredibly fragrant and very, very moreish. Like cloves, Szechuan peppercorns have an anaesthetic effect so your lips and mouth will go slightly and pleasantly numb as you eat, which only adds to the charm of these lamb skewers.

While Xinjiang restaurants can be found throughout China, there are not that many Xinjiang restaurants outside China. So I wouldn’t be surprised if you’ve never come across Uyghur food before. Or if you have, ignored it in favour of the more familiar Cantonese, Szechuan or Hunan style of Chinese food.

But if you like spicy food, this is one heck of an introduction.

How to Succeed with This Recipe

• Choosing the Lamb: Fatty cuts like lamb shoulder work best for juicy, flavorful skewers.
• Marination: For optimal flavor, marinate overnight. The lamb will absorb the spices beautifully.
• Spice Balance: Xinjiang-style lamb skewers are known for their bold flavor, but adjust the chili according to your spice tolerance.
• Grill Tips: Keep a close eye while grilling to avoid overcooking. The exterior should be charred, but the inside should remain juicy.

Recipe Notes

• If you don’t have Shaoxing wine, dry sherry or rice wine vinegar can work as substitutes.
• For less heat, reduce the chili powder and flakes.
• Xinjiang skewers are typically served with extra cumin sprinkled on top, enhancing their distinct aroma.
• Skewers can be grilled over charcoal for a more authentic smoky flavor.

How to Make Authentic Xinjiang Spicy Lamb Skewers with Szechuan Pepper

1. Marinate the Lamb

• In a large bowl, combine vegetable oil, cumin, Szechuan peppercorns, chili flakes, coriander, soy sauce, rice wine, honey (if using), and salt.
• Add the cubed lamb, mixing to coat. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.

2. Prepare the Skewers

• Soak wooden skewers in water for 30 minutes to prevent them from burning.
• Thread the marinated lamb onto the skewers, leaving space between pieces to allow even cooking.

3. Preheat and Prepare the Grill

• Preheat an outdoor grill or stovetop grill pan over medium-high heat.
• Lightly brush the skewers with vegetable oil to prevent sticking.

4. Grill the Skewers

• Place skewers on the grill, turning them every 2-3 minutes until all sides are golden brown and slightly charred, about 8-10 minutes in total.
• Baste with any remaining marinade as you grill for added flavor.

5. Serve

• Transfer the skewers to a serving platter and garnish with a sprinkle of extra cumin and chili flakes if desired.
• Serve hot with rice, flatbread, or a cooling cucumber salad.

Authentic Xinjiang Spicy Lamb Skewers with Szechuan Pepper

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5 from 7 reviews

• Author: Christina Soong-Kroeger
• Total Time: 37 minutes
• Yield: Serves 4-6 1x

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Description

Xinjiang lamb skewers, or “chuan,” are the ultimate street food in Northern China. Infused with cumin, chili, and mouth-numbing Szechuan peppercorns, they bring bold, smoky flavors to the table.

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Ingredients

Scale 1x2x3x

2 lbs (900 g) lamb shoulder or leg, cubed

2 tbsp vegetable oil

3 tbsp ground cumin

2 tbsp crushed Szechuan peppercorns

1 1/2 tbsp chili flakes

2 tsp ground coriander

1 1/2 tbsp soy sauce

2 tbsp rice wine

1 tbsp honey (optional)

Salt, to taste

Wooden skewers (soaked in water for 30 minutes)

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Instructions

1. Marinate the Lamb

• In a large bowl, combine vegetable oil, cumin, Szechuan peppercorns, chili flakes, coriander, soy sauce, rice wine, honey (if using), and salt.
• Add the cubed lamb, mixing to coat. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.

2. Prepare the Skewers

• Thread 4-5 lamb cubes onto each skewer, leaving small gaps between them to ensure even cooking.

3. Preheat and Grill

• Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are glowing and distributed evenly.
• Place the skewers over the grill and cook for 10-12 minutes, turning them frequently until they develop a crispy, charred exterior and are cooked through.

4. Garnish and Serve

• Sprinkle additional cumin or chili flakes over the skewers before serving. Pair with flatbread, steamed rice, or fresh greens.

Notes

Marinate overnight for a deeper, richer flavor.

If using bamboo skewers, soak them for at least 30 minutes to prevent burning.

Don’t overcrowd the skewers—this ensures even cooking.

• Prep Time: 25 mins
• Cook Time: 12 mins
• Category: Main Course
• Method: Grilling
• Cuisine: Chinese

Nutrition

• Serving Size: 4 skewers
• Calories: 320
• Sugar: 3g
• Sodium: 540mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 75mg